A qualified chef, Diana - or Dee as she’s known to the players - runs her own catering business, de’vour.
When Dee’s not cooking for functions or her family, she‘s preparing hearty and nutritious meals for the entire Crows playing and coaching staff.
Dee, who also runs cooking lessons for the players, has been involved with the Club for eight years, but this is the first season she’s brought her catering skills to West Lakes, providing lunches and also pre and post-match meals.
“Prior to this year, I was doing take-home lunches for the players. Now, I prepare lunches for them here at the Club after training twice a week,” Dee says.
“The players consume the meals like it’s a buffet. There are also 11 or so coaches who come in. They are usually in meetings when the players eat, so we have to put some food aside for them, so they don’t miss out.
“I’ve been around the Crows for 15 years now, so I’m familiar with the Club environment through Shane’s involvement. A lot of the older guys, who Shane played with, have left the Club but it’s great now that former players, like Mark Bickley and Matthew Clarke are back as coaches.”
Dee works closely with Club Sports Dietician, Olivia Warnes, to create the menu. The meals provided are largely determined by the team’s training schedule, which increases in intensity as the week progresses.
“I send through recipe ideas every so often for Dee to trial. We also discuss meal ideas based on seasons,” Olivia Warnes says.
“We’ve used a few more soups during winter, which have been really popular. We also speak about making the Monday or Tuesday lunches ‘lower fuel’ given the lesser training volume on those days.
“The Wednesday or Thursday lunches coincide with main training day. On these days, I request Dee prepares ‘higher fuel’ meals, like rice or pasta dishes.
“Dee is also conscious about using minimal added fat in cooking. All cuts of meat are lean and vegetables and/or salads are always included as well.”
The players and coaches are spoilt when it comes to the menu. Dee takes pride in preparing restaurant-quality meals rather than just the standard pasta and rice dishes most commonly associated with elite athletes.
“I like to use seasonal local produce. The menu is diverse form Asian Cuisine to authentic European dishes while keeping it all nutritionally balanced,” Dee says.
“Today on the menu was chicken breast filled with bocconcini and sundried tomatoes, wrapped in prosciutto with demi-glace and baby potatoes tossed in a homemade basil pesto, served with julienne of vegetables and an immune boosting soup to soothe the soul. Followed by low-fat de’vour signature muesli slice.
“Last week, they had kangaroo burgers, potato wedges, Caesar salad and carrot cake, so the menu changes all the time.”
The post-match meals have to meet different criteria.
“The post-match meals are determined in conjunction with the playing group based on what they feel like after a game,” Olivia says.
“Dee and I discuss the options the week prior to each home game, which has also allowed for good variety throughout the season. Post-match food has typically been more ‘finger-food’ as players don’t always feel like much in the initial phase post-game.”
Dee’s lunches have proved a hit, with a number of players approaching her for recipes.
“The boys have really enjoyed it and are really grateful too,” Olivia says.
“Some of the guys will also make meal suggestions, which Dee takes on board. It’s created a real fun and social environment. Dee relates really well to the playing group.”
Olivia identified Kurt Tippett and Jason Porplyzia as the two fussiest eaters at the Club, while Brent Reilly requires special dietary considerations because of a gluten intolerance.
“Kurt has very set views on the types of foods he likes to eat. Matt Jaensch is also very pedantic about ensuring he sticks to a very low-fat diet. He has the radar out if other players are indulging,” Olivia says.
“Dee has been excellent in catering for the few that need Gluten Free options, often providing an individual meal and dessert option. They work well together and provide each other with feedback.”
Another important contributor to the lunches at West Lakes, is long-time Crows Supporters Group Fundraising/Events Coordinator Yvonne Livingston.
Yvonne, who has been involved with the Club on a voluntary basis for more than a decade, assists Dee with the time-consuming clean-up.
“ I certainly do appreciate the help it’s an enormous task feeding our boys but incredibly rewarding for us,” Dee says.
